What sauce is made by reducing the liquid in which main food was cooked?

A sauce made by reducing the liquid in which the main food was cooked is called a fond.

Here's how it works:

* Start with flavorful liquid: The liquid used to cook the food, often broth, wine, or even the food's own juices, is full of delicious flavor.

* Reduce it down: The liquid is simmered over low heat, allowing the water to evaporate and the flavors to concentrate.

* Thicken and adjust: You can thicken the fond by adding ingredients like cornstarch, flour, or butter. You can also adjust its flavor with herbs, spices, or acids like lemon juice.

Examples of fond-based sauces:

* Pan sauce: Made by deglazing the pan after cooking meat or vegetables.

* Reduction sauce: A general term for sauces made by reducing a liquid.

* Jus: A rich, flavorful sauce made from the juices and fond of roasted meat.

Fonds are versatile and delicious. They can be used to make a variety of sauces, from simple to complex. They're also a great way to use up leftover cooking liquid and create flavorful dishes.